Caprese Pasta Salad
This fresh and colorful pasta salad has fresh tomatoes, mozzarella, pine nuts and basil in a light dressing. Perfect for side dishes.
Servings: 8 people
Calories: 452kcal
Ingredients
- 1 pound pasta penne, fusilli, farfalle,
- 12 ounces tomatoes cherry, heirloom, or garden, halved or diced
- 1/4 cup pinenuts toasted
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup basil leaves cut chiffonade
- 3 cloves garlic minced
- 1/2 cup olive oil
- 8 ounces mini mozzarella balls Marinated, cut in half if desired
- kosher salt to taste
- black pepper to taste
Instructions
- In a large bowl add tomatoes, pine nuts, Parmesan cheese, basil, garlic, olive oil. Season with salt and pepper.
- Let it sit on the counter until the pasta is done.
- Meanwhile boil pasta in salted water. Cook pasta to al dente. Drain and cool pasta about 30 minutes. Toss gently with sauce and mozzarella balls.
- Season with salt and pepper to taste. Chill until ready to sere.
Notes
- If you can't find mini mozzarella balls, substitute the same amount of mozzarella and cut into cubes.
- If pine nuts are too expensive, omit them.